Thanks to @OffTheRanch @ChudsBbq and @alfrugoniofc for an awesome time at the first ever Desperado Meat Festival!
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Filmed and edited by Erica Yoder
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Will you be at the Fire meat up event in Hondo Tx. this October?
Wow. Never thought I’d see these two great YouTubers collaborate. What a pleasant surprise.
I’m glad you guys put on such a wonderful event for people to come and enjoy. Barbeque is such a great thing that can bring people together and I think you guys are just doing a great job representing that. Keep up the hard work we love to see it.
Great video, I watched Brad's video too and DAMN I WISH I LIVED IN TEXAS😂😂
Watching from Australia, looking forward to BBQ in Texas soon.
4:15 "Why are they shaking like that" they heard some scientists want humans to eat more bugs. Like, while knowing it, not 'Welcome to Jack in the Box, it's not 50% cockroach, honest'
Now we know Brad does NOT have a thigh gap.
that shot lifting the door up of the smoker with cigar in mouth….is boss
You and Bradley are honestly my industry idols.
That was the same weekend my church had their annual BBQ. I think we did 1400 pounds of brisket this year but I know we have done as much as 1600.
bbq is seriously hard work with terrible hours. great meat takes great effort.
I've only been smoking brisket for about 2 years now and of all the pages, I love yours the most. I learn so much and I really appreciate your style of smoke, using your background and science to make your BBQ even better. Even though we don't do everything the same, you have helped me find my own style of smoking.
I do have one question… I love dry brining my ribeye steaks (salting the meat about 24-48 hours before I grill). I have noticed even when I cook it well done (huge steak foul) for my mother in law, it is still very moist. I have adopted this technique on my brisket over the past 3-4 smokes but can't tell if it really makes a difference or if I'm wasting my time. I'm not experienced enough to know the difference yet. Have you ever tried this?
I almost died at 1:28 🤣🤣
Pro tip: Don't wear Black in Texas Heat. Looks like a blast though guys!!
That's an awesome job guys, love the trump impression Jeremy!!!
What a good hang! Looks so sick
SIMPLE ANSWER: cook the full spares as is, pat em dry, season and cook, leave on the flap meat, trim nothing. Old school BBQ
It's so great to see legendary smokers working together love it cheers from grumpy in oz
Love the Orion shoutout. lol 10:15
Thank you for coming to TX. It was great to meet you and it was delicious. Sorry it was so hot but that's August. BTW the temperatures here the past couple of weeks have been perfect.
You deserve a rest after all that, Sir. Well done all of you!